Produksi Oligosakarida dari Umbi Kentang Hitam melalui Hidrolisis Ekstrak Kasar α-Amilase asal Brevibacterium sp.

Abstract

Oligosaccharides is a carbohydrate macromolecule composed of 2-10 monosaccharide residues that have benefits in the field of food and health. One way to produce oligosaccharides with enzymatic hydrolisis of starch. Black potatoes have high carbohydrate content, especially starch by 83%. Activity of amylase enzyme from raw extraction have 1.708 U/ml. Degree of polymerization of black potatoe’s starch is 10. Hydrolysis reaction of black potatoe’s starch with that enzyme gave 3 spots on TLC analysis with mobile phase n-buthanol:acetic acid:water purified (2:1:1). In HPLC analysis showed 3 main peaks that means consist of 3 compound with mobile phase acetonitrile:water (75:25). Fresh sample consist of glucose as many as 1,60% (b/v), maltose 0,36% (b/v), and maltotriose 0,46% (b/v). Freeze dried sample consist of glucose as many as 4,20% (b/v), maltose 0,21% (b/v), and maltotriose 0,30 % (b/v).